If you’re craving something fresh and vibrant, this seafood stir-fry is just what you need. Bursting with the ocean’s flavors and the crisp celery crunch – plus, it’s easy to make – it is perfect for busy weeknights.

I’m using a frozen seafood mix from Trader Joe’s here because I have them in my freezer. You certainly can use fresh seafood for this recipe. If you are using frozen seafood, I recommend you defrost the frozen seafood the night before. This will help cut down the preparation time on the day of cooking. I also like blanching the frozen seafood before stir-frying them because blanching helps get rid of that “frozen” taste, if you know what I mean. When restaurants prepare seafood stir-frys, the seafood is typically flash-fried, thus reducing the fishy taste (and making it tastier). To me, the blanching step here is a close equivalent to flash-frying for home cooks, and I encourage you not to skip blanching the defrosted frozen seafood before stir-frying it.

The carrots used here are for decoration purposes so the dish looks better. It’s all about eating with your eyes, right? And of course, you can add more carrots if you like.

If you like this seafood, you may also like this Easy Seared Salmon recipe.

Print Recipe

Seafood Stir-Fry Recipe

Bursting with the ocean's flavors and the crisp celery crunch – plus, it's easy to make – this seafood stir-fry is perfect for busy weeknights.

Prep Time30 minutes mins

Cook Time5 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: scallops, seafood, shrimp, stir fry

Servings: 4 people

Ingredients

• 1 lb mixed seafood or large shrimp
• 6 ribs of celery cut into matchsticks
• ½ medium carrot peeled and cut into matchsticks
• 2 tbsp oil
• 3 ginger slices about 1-in x 1-in
• 2 garlic cloves
• 1 red or green chili peppers sliced, optional
• Sea salt
• 2 tsp Shaoxing wine
• 1 tsp cornstarch
• 3 tsp water

Instructions

• Defrost the seafood in the refrigerator for a few hours or overnight. To quickly thaw the seafood, submerge them in a bowl of cold water for 30 minutes, depending on the size of the seafood. Change the water a few times in between. Rinse the seafood under cold water then drain.
• Bring a pot of water to a rolling boil and blanch the celery and carrots for 30 seconds to a minute. Transfer the celery and carrots to a bowl of iced water with a slotted spoon. Drain and set aside.
• Repeat Step 2 above with the seafood using the same pot of water. Use some paper towels to remove as much moisture as possible before cooking.
• Make a cornstarch slurry by combing the cornstarch and water in a small bowl. Mix well and set aside.
• Over medium-high heat, heat up the oil in a large pan and fry the ginger, and garlic cloves for 30 to 45 seconds. Add the seafood and cook for 1 to 2 minutes, if the seafood has been blanched, otherwise, cook for 3 to 4 minutes. Add the chili peppers, celery, carrots, and about ¼ teaspoon of sea salt, and stir-fry for 2 minutes.
• Add the Shaoxing wine, stir, and cook for 30 to 45 seconds.
• Stir the cornstarch slurry then add it to the pan. Stir fry until you see a glossy thin sauce, about 30 seconds to a minute. Serve immediately.

Notes

1. Some seafood such as large shrimp or scallops will need an extra 1 to 2 minutes to cook.
2. Once the frozen seafood has been defrosted, it should be used immediately to avoid any potential foodborne illness.